Knowledge and experience in the management of a
School Cafeteria Kitchen.
Experience as the Board and Administration may find
appropriate and acceptable
To manage and operate an efficient Lunch Program.
Supervises and directs the
operation of the school's cafeteria kitchen.
Keeps a clean and orderly
Completes all daily paperwork
(cash reports, production records, equipment temperature
logs, HACCP logs, deposits, daily edit/check sheet).
Follows all recipes
Assures that all safety measures
are being taken in the kitchen.
Prepares all food, milk
beverage, produce, ice cream orders.
Drops off all paperwork,
deposits, invoices and food orders each afternoon to Food
On the last serving day of each
month, take complete inventory.
Assures that all paperwork is
accurate, copies of all checks and cash reports are kept in
Catering as needed.
Refers all use of kitchen
requests to the Food Service Director.
Must take and pass ServSafe
Certification course. Recertification is required by
Sodexo every two years.
Must be available to attend
Professional Development training and school opening
Assures that all staff are
properly attired, following all dress code
Carries out other duties as
assigned by Food Service Director or the Director of Fiscal
10 Month Position.